RECIPES

Dripping Gravy

If you want to go the traditional route and whip up scratch gravy while your roast beef or bird sits, here’s your recipe. The flavourful pan juices, known as drippings, and the browned bits on the bottom of the roasting pan, are building blocks of intense gravy. This recipe is somewhat freeform, since the amount of drippings from a roast will vary. (A confession: To eliminate last-minute stress and guesswork, and ensure there’s enough gravy, I actually prefer to make Land of Plenty Gravy, a pan gravy supplemented with Hasty Gravy prepared in advance.) Need an all-purpose gravy guide? Hop on My Gravy Train.